Arroz con Pollo

Name: Arroz con Pollo
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 3 tbsp vegetable oil; 4 chicken thighs; 2 packets Goya Sazon y achiote con culantro or completa*; Juice of 2 limes; kosher salt; freshly ground black pepper; 1/2 cup sofrito*; 2 tbsp tomato paste; 1 ¼ cups chicken stock or water; 1 cup long-grain white rice; 1 15 oz can green pigeon peas (often called gandules), swap for petite peas or canned beans if preferred; Fresh lime wedges

User Reviews

4.6

33 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings
4 servings
Calories
677 kcal
Course
Main Course
Cuisine
South American

Arroz con Pollo

Marcus Rose

Report

Arroz con Pollo is classic Cuban and Puerto Rican comfort food. Made in one pan with rice, chicken and veggies, this easy chicken and rice dish is a family-approved staple.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

3 tbsp vegetable oil divided
4 chicken thighs bone-in and skin on
2 packets Goya Sazon y achiote con culantro or completa*
Juice of 2 limes
kosher salt
freshly ground black pepper
1/2 cup sofrito*
2 tbsp tomato paste
1 ¼ cups chicken stock or water
1 cup long-grain white rice
1 15 oz can green pigeon peas (often called gandules), swap for petite peas or canned beans if preferred
Fresh lime wedges to serve

Add to Shopping List

Instructions

Place chicken thighs in a large bowl, then drizzle in about 2 tbsp of vegetable oil, 1 packet of sazon, and a generous teaspoon of both kosher salt and freshly cracked black pepper.
Use clean hands to thoroughly cover the chicken thighs with the oil and seasoning mixture. Cover the bowl with plastic wrap and marinate the chicken for 30 minutes to overnight. Or you can skip marinating and immediately being cooking.
Add the remaining vegetable oil to a deep 10 inch cast iron skillet and place over medium-high heat. (If you do not have a skillet, a large pot or small Dutch oven will also work well!) Once the oil is shimmering hot, place the chicken in skin side down and cook until browned, about 4 to 5 minutes. then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
In the same skillet, add in your sofrito and tomato paste. Saute for 2-3 minutes, then add in another packet of sazon.
Stir in the chicken broth, bring to a simmer then fold in the rice and peas/beans, making sure everything is evenly distributed. Lay the browned chicken on top.
Reduce the heat to low, cover the skillet with your lid or foil and cook for 45 minutes to one hour.
After 45 minutes, check the rice for doneness. Once the rice is cooked through and the liquid is absorbed, serve immediately with wedges of lime.
Keep in an airtight container in the fridge for 4-5 days.

Equipments used:

Notes

Click here for my homemade sofrito recipe!
1 tbsp garlic powder
1 tbsp ground coriander
2 tsp ground cumin
1 tbsp annatto or turmeric powder
1 tbsp kosher salt
2 tbsp dried oregano
1 tsp MSG (totally optional but it does enhance flavor!)

Nutrition Information

Show Details

Serving 1g Calories 677kcal (34%) Carbohydrates 60g (20%) Protein 46g (92%) Fat 31g (48%) Saturated Fat 6g (30%) Polyunsaturated Fat 20g Cholesterol 169mg (56%) Sodium 1366mg (57%) Fiber 10g (40%) Sugar 18g (36%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 677 kcal

% Daily Value*

Serving	1g
Calories	677kcal	34%
Carbohydrates	60g	20%
Protein	46g	92%
Fat	31g	48%
Saturated Fat	6g	30%
Polyunsaturated Fat	20g	118%
Cholesterol	169mg	56%
Sodium	1366mg	57%
Fiber	10g	40%
Sugar	18g	36%